French Mushroom Recipe Ideas for Personal Chefs by Ruth Paget
I read The Mushroom Feast by Jane Grigson as a follow-up to my Wisconsin 2026 Dairyland Vacation. In addition to many cows, Wisconsin has many trees in its Northwoods that provide a perfect growing environment for mushrooms.
Mushrooms can also be found in the Santa Lucia Ridge in Monterey County providing local personal chefs with the raw materials to make easy and versatile sauces that go with many recipes.
Jane Grigson’s The Mushroom Feast (423 pages) contains many French recipes thanks to Grigson spending summer vacations in the Loire River region above Tours. (The Mushroom Feast is selling for .50 cents on Zkindle today - 10-2-2026)
Two of Grigson’s mushroom sauces can be used in many kinds of recipes.
The first sauce I called a Duxelles Sauce, which I have made many times to serve with T-bone steaks and mashed potatoes.
This sauce is made with mushrooms (or stems and trimmings to be no-food waste), butter, oil, shallots or small onions, and flat leaf parsley that is sautéed together.
Grigson writes that Duxelles Sauce can be placed under a whole baked fish that is to be baked. She also writes that Duxelles Sauce can be mixed with béchamel sauce (butter, flour, and milk that is cooked till creamy) to stuff tomatoes or large mushrooms for baking.
The second very versatile sauce Grigson writes about is a Sauce Suprême used with poultry and fine fish.
Sauce Suprême is made with béchamel sauce (butter, flour, and stock used instead of milk), mushrooms, and double cream. These items are cooked together with egg yolks added at the end to thicken the sauce.
The Duxelles Sauce and Sauce Suprême can be used with mashed potatoes and over toast for tasty snacks as well.
Mushrooms contain many nutrients that make them a very good vegetable to eat such as:
-Vitamins B2, B3, and B5
-Vitamin D
-Potassium
-Copper
-Selenium (helps support thyroid health)
-antioxidants
Jane Grigson’s The Mushroom Fest provides many mushroom recipes that provide great flavor and nutritional value that personal chefs can add to their product portfolio with a minimum outlay of money and time.
Happy Cooking!
By Ruth Paget
-author Eating Soup with Chopsticks, Marrying France, and Europe’s Lessons written during overseas duty in Germany + 5 other Kindle books
-developer of the Novgorod and Bento War Games + 8 Classical Western Civilization Games
-developer of food and beverage knowledge games
-creator of online exhibits about San Miguel Arcangel Mission, French baguette making, and the Carmel Valley History Center
-creator of French travel and culture games
-writer of 1900+ Central Coast California lifestyle blogs
-family genealogist
-developer of 9 music theory games
